Steps
1. Pound cassava leaves in a mortar until very fine. Boil water, then add salt annd pounded cassava leaves, stirring constantly until done. Set aside.
2. Saute onions and curry powder. Add coconut milk or peanut butter. When mixture is boiling, add cooked cassava leaves; stir for sometime, then remove from fire.
3. Serve with rice or ugali.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines